Tasting Table recipe showed up in my inbox, I thought: I must try to recreate that yumminess. I served these gems as a main dish, but you could just as easily plate as appetizers at your Super Bowl party.
Yield: 20 to 25 meatballs (I halved the recipe)
Cook Time: 30 minutes
2 Tbsp extra-virgin olive oil, divided
1 medium white onion, diced
1 clove garlic, finely chopped
2 Tbsp finely chopped fresh thyme leaves
2 Tbsp finely chopped fresh oregano leaves
2 Tbsp finely chopped flat-leaf parsley
1.5 cups fresh whole milk ricotta
2.5 lbs. ground beef, preferably grass-fed
1 cup finely ground fresh breadcrumbs (substitute almond meal)
.5 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees. In a medium skillet set over medium heat, heat 1 tablespoon of the olive oil and add the onion and garlic. Cook until tender, about 8 minutes. Add the thyme, oregano and parsley and cook for 1 minute. Remove the pan from the heat and set aside.
In a medium mixing bowl, whisk the eggs, then fold the ricotta cheese into them.
Using a 1.5" scoop or a spoon, scoop the meatballs into rounds and roll each scoop into a 1.5" ball. Make sure the balls seem well formed and add a little more almond meal if necessary.
In a medium skillet set over medium heat, add the remaining tablespoon of olive oil. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes.
I served mine on top of baby arugula tossed in a mustard vinaigrette and crumbly cotija cheese. We also enjoyed some sauteed zucchini and a glass of the Bogle Petite Sirah. If you haven't checked out this wine yet, you should. It's inexpensive ($9 at Trader Joe's) and totally delicious right now.
And, secondly, check out some past posts...
For another delicious, yet different, meatball recipe, look here. If you didn't see my post on the ridiculous football-inspired appetizer I made for our family's Thanksgiving football extravaganza, view it here. For some yummy, healthy dips look over my posts here and here and serve them with raw or roasted crudite. And lastly, some general tips on Gundry entertaining can be found here. If you don't feel like cooking or just need a good filler for your table, cheese and charcuterie plates with olives and nuts are always a good bet. And, if you haven't tried it yet, serve guacamole with endive leaves, they are a sturdy and delicious compliment to the creamy, party classic.